Lily Pumpkin

IT'S ALL FRESH. IT CAN BE USED TO FRY, BOIL, HEAT AND BURN. I BOILED IT WITH PUMPKINS. MY DAUGHTER HAD A LITTLE BIT OF PAIN, SAID THE SOUP WAS GOOD AND THE PUMPKINS HAD FINISHED. LILY CONTAINS STARCH, PROTEIN, FAT, CALCIUM, PHOSPHORUS, IRON AND A SMALL AMOUNT OF VITAMINS, AND BIOALKALI. THE CHINESE DOCTOR BELIEVES THAT LILY HAS THE EFFECT OF PNEUMATIC COUGHING, SOOTHING AND, ABOVE ALL, MAKING FRESH LILY SWEETER. PUMPKIN CONTAINS SUCH COMPONENTS AS STARCH, PROTEIN, CARROTS, VITAMIN B, VITAMIN C AND CALCIUM, AND PHOSPHORUS. LILY PUMPKIN'S SUGAR, SWEETNESS, EXTRA COOKING, IN THE FRIDGE, WHATEVER YOU WANT。